Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1887-08-05

TO rise over night; IN the morning
sknead IN flour to make q soft dough-;
let rise, knead again and make out in
loaves. Set ii pans to rise; when
light, bake.
BREAD. sift the -four; pour in the
centre pint Of boiling water; cool
and add q cup. OF yeast: work hall an.
hour and set to rise. When light,
work down, knead again and put ii
pans to rise for baking. The oftener
the bread is worked the better it will
Be. , til 5s. 56 . .z3S#
PoTAro BREAD. Boil and mash six.
potatoes with two spoonfuls Of white
sugar, two Of butter and a quart Of
tepid water. Into this stir three cups
OF -four and six tablesp oons Of yeast.
Set over night and in the morning
knead in sufficient -four to make a
stiff dough. Set to rise, and when
light knead half an hour, mold into
small loaves, let rise until very light
and bake. "s @,sa.
MILK BREAD.-Scald a pint of milk
and turn it into a bread-pan, add
butter and salt when cool, add half a
cup OF yeast, and sufficient -four to
make thick batter. Beat thorough
!y until very light. Cover and set in;
warm place over night. EARLY in
the morning work in -four to make
stiff dough. Turn out on the bread
board and knead quickly and gently
until the dough is perfectly smooth,
and win not stick to the hands. Put
back. in the bread-pan and cover. Set
to rise until it; doubles it's bulk. When
light turn out on the board, divide in
halves, mould into loayes; put in
CREASED pans and let stand until very
light. Bake in a moderate oven one
hour.
VIENNA BREAD.-Sift four pounds Of
flour, pour in the water, mix in enough
-four to form batter, then add one
pint OF milk and one cup ofyeast; COW
er the pan with cloth and set in g.
warm place for an hour, then mix in
flour until a stiff dough is formed.
Let rise in a warm place and quickly.
BREAD WITH DRY YEAsr.-Put one
yeast cake in cup OF warm water.
Make a sponge OF two quarts of tepid
water, teaspoonful Of salt, the dis
solved yeast cake and -four to make
batter. Stir all together and set to
rise. In the morning make a. stiff
dough, knead we'll, put in ns,let rise
and bake.
Brown BREAD.-One pint Of Graham
flour, one pint ofcorn meal, one cup Of
molasses, one cup ofyeast. Water to
mix. Let rise; work down. When light
mold in pans and bake.
GRAHAM BREAD.-Take q quart OF
warm water, one-half cup OF brown sug-
ar,one-fourth OF a cup oihop yeast and
teaspoon OF salt; thicken with Ora.
ham -four until a. batter; beat we'll,
and add -four to make dough. Let
rise over night; in the morning add q
little soda and more flour; let rise; put
in pans; keep warm; when very light,
bake.
SALT-R1sNG BREAD.-Take a pint of
warm water and make thick batter,
add one teaspoon OF salt. Set in a
warm place to rise. When light take
a pint of warm water and pint OF
new milk and mix in the batter. pour
III the rising. 1t should be light in two
hours, make dough, put in creased
pans, let rise and bake.
OLD VIRGINIA SALT R1slNG.-Take a.
pint OF new milk, set on the fire and
stir in cornmeal to make thick as
mush. Set in a warm place all night.
In the morning it will be light. Put a.
gallon of -four in a bowl, pour in the
mush and mix with warm milk and Wa
ter, equal parts, add tablespoonful
OF sugar. teaspoonful OF salt and a
small pinch of soda. Make stiff bat
ter, cover and keep warm. In an hour
it will be light. Work in -four to make
a stiff dough, let rise, mould in loaves,
put in creased pans, let rise and bake.
This makes the sweetest and healthi-
est bread d family can use.
RYE BREAD.-Make e. sponge OF one
quart OF warm water, one teacup OF
yeast, thickened with rye -four, put in
q warm place to rise; scald q pint OF
cornmeal, when cool add to the bread,
knead we'll and hold in loaves, set to
rise and bake.
PLAIN RYE BREAD.-Make a sponge
as for wheat bread, let rise, mix in rye
flour to make stiff dough, mould in
loaves, put in CREASED pans, when light
bake, ~.
STEAMED Brown BREAD.-Make, as
directed, Graham bread; steam three
hours and set in oven to brown
Mrs. Eliza r. Parker, in Courler-J our.
nal